The Noodle Bowl; Homemade Ramen {Gluten Free}

The Noodle Bowl; Homemade Ramen {Gluten Free}

I have this memory that I fantasize about constantly.  It starts, like many tales you hear of restaurant dreams.  It starts with this noodle place in London.  You would queue up to order, then sit down at one of these long family tables and wait.  The air was full of ginger and the aromas that come from homemade broth.  You would sit waiting, salivating, anticipating what was to come…the Noodle Bowl.  A bowl brimming with brothy, noodle goodness so fresh and fantastic you felt like you hadn’t lived until that very moment.

I have been dreaming about this noodle shop for years, but I finally ran into fresh rice noodles at Trader Joes.  I don’t know why it never hit me…I could…wait…I couldn’t.  Yes I could!! I could make my own noodle bowl! I could do it!!!  So I bought the noodles, found in the prepared food refrigerated section of Trader Joes and went home to test my culinary skills.  What I ended up with was nothing short of a miracle.  It was… it.  IT was the noodle bowl.  I have now made it 5 times and I could barely wait to share it with my readers.  It’s easy, it’s quick, it’s gluten free; it’s heaven in a bowl.  So let’s just get right to it.

Serves 2

The Noodle Bowl; Homemade Ramen {Gluten Free} The Noodle Bowl; Homemade Ramen {Gluten Free} The Noodle Bowl; Homemade Ramen {Gluten Free}
The Noodle Bowl; Homemade Ramen {Gluten Free}


You will need:

  • 6 cups homemade chicken broth – store bought will do in a pinch
  • 2 Tablespoons grated ginger
  • 1 package rice noodles – the Trader Joes brand comes with two in a package
  • Shredded chicken reserved from your homemade broth or pre cooked
  • Bock Choy – chopped
  • Green onions – Chopped
  • 1 Tablespoon Gluten free Soy Sauce
  • 1 Tablespoon Sesame oil
  • 1 Tablespoon Asian spicy sauce (Sriracha)

The Noodle Bowl; Homemade Ramen {Gluten Free}

How To:

  • Place stock in a pot and add ginger and shredded chicken
  • Bring to a boil
  • While stock is coming to a boil, make sauce
  • Mix equal parts Gluten free Soy Sauce, Sesame oil and hot sauce and mix
  • Once stock has come to a boil add rice noodles and cook as directed on package
  • 1 minute before the noodles finish, add bok choy and green onion
  • Boil one minute more
  • Ladle into bowls dividing evenly (or not J)
  • Spoon in desired amount of sauce and serve.

Happy slurping!

Marcella Rose

The Noodle Bowl; Homemade Ramen {Gluten Free}

Game Day Spread {Gluten Free}

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So there are sports happening I hear.   Now, don’t get mad, but unless it’s soccer, I am rarely paying attention. However, don’t get me wrong, I LOVE throwing a game day bash.  I am not sure which ones, or how many, or how close we are to the Super Series or World Open or Final Bowl or whatever you call it but… game on right!!!

We all know the normal spread, wings, pizza, and all things fried, greasy and wonderful. But just because that is always how it’s done doesn’t mean there aren’t any other options.  What about a game day that is filled with food, that is good for you, but also so tasty the men keep digging in?  Well readers look no further, I am bringing you a little healthy spread  for this game season…time….event-bowl; you get it.  So I threw together some super healthy and super quick game day snacks.  What is even more exciting is that it all tastes fantastic; this Hot-Damn Cauliflower will have you licking your lips and tips of your fingers begging for more…trust me.  Serve this spread with a crisp fall, hard-cider and it is Gluten Free to boot!  The best part is the day after game day you are going to feel like a million bucks!! What more could you ask for?

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Menu

Hot Damn Cauliflower – with blue cheese yogurt dip

Broiled Baby Bell Peppers

Braised Asparagus

Cheesy Kale Chips


spicy-kale

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Recipes 

Hot Damn Cauliflower Hot Wings  – recipe at My Cooking Spot

Cheesy Kale Chips – recipe at My Cooking Spot

Broiled Baby Bell Pepper

  • Preheat Broiler
  • Rinse and dry peppers
  • Toss in 1 Tablespoon of Olive oil to coat
  • Roast until blistered about 7 mins turning once halfway through

Braised Asparagus

  • Preheat Broiler
  • Cut the hard ends off of rinsed asparagus
  • Toss in 1 Tablespoon of Olive oil to coat
  • Sprinkle with steak seasoning
  • Broil turning once until brown but not soggy about 3 mins (more for thicker asparagus)

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go head, get your game on!

Marcella Rose

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Butter My Hot Rum!



Butter My Hot Rum

Full blog and recipe at My Cooking Spot; Hot Buttered Rum

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To me, the holidays are about being around family and friends; hanging lights, trimming the tree, singing carols and drinking the old fashion cocktails of the season.  With times being what they are, in this busy life, you may never even have had the privilege, or the joy, of drinking a fresh cup of homemade Eggnog.  You may not even know that a Tom and Jerry is, not just a cartoon, a classic Christmas cocktail.  This drink took the forties and fifties by storm, when drunk in many a Hollywood holiday film (even though it has been a traditional yuletide beverage since 1820 when Peirce Egan wrote Life in London, or The Day and Night Scenes of Jerry Hawthorn Esq. and his Elegant Friend Corinthian Tom; Pierce wanted to promote his book so why not invent a cocktail…best idea ever!).

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You may have sung, “Here we come a-wassailing
 among the leaves so green; 
here we come a-wand’ring
 so fair to be seen.” but you may not have known that Wassail is a spiced punch that was given to the original carolers or (to put it bluntly) the peasants, who would stand outside and sing for a hot drink and meal at the feudal lords home.  The singing made it less like begging and so two traditions were born, Wassail and Carols!  I love to share these classics that warm you from your fingers to your toes and fill you with holiday cheer even when battling all the stresses that this time of year can sometimes bring.

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So my gift to you my readers this Christmas Eve, is the American holiday classic, Hot Buttered Rum.  This cocktail gets its roots from way back in the colonial times when molasses started being imported in the 1650’s and those snappy colonials started adding it to everything, especially their spirited drinks.

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When the weather turned cold and the wind came whipping off the big pond, they would serve their rum hot with spices, molasses and a little butter to achieve a creamy richness and the Hot Buttered Rum was born.

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Full blog and recipe at My Cooking Spot; Hot Buttered Rum
Happy Holidays and Happy Sipping,
Marcella Rose

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